My sister makes this at Christmas time and gives it to all her employees. They look forward to it each year. I made this last year and it was a real hit. Love it.
- In a large pan melt the butter.
- Add brown sugar, white Karo and salt and cook for 5 minutes stirring occasionally.
- Remove from stove and add butter flavoring extract and soda.
- Stir in almonds, peanuts or other nuts of choice.
- In a very large pan or bowl pour caramel syrup over popcorn.
- Stir quickly to coat.
- Pour out on cookie sheets.
- Bake at 250 degrees for 1 hour turning mixture halfway through baking with a spatula.
- Cool slightly, break apart and store when cooled completely in air tight bags or jars.
I sampled Ruth's gift to Martha and was restricted to only two handfulls. I've got the recipe, now, and will no longer be limited to how much I can eat. Ha, ha, ho, ho, hee, hee!
This is DIVINE!! It really should be re-named Poppy Crack because it's so addicting. One bite and you're hooked for good. I took the advice of other reviewers and popped 2 regular sized bags of butter microwave popcorn. I slowly cooked the syrup to the boiling point, then added 1 & 1/2 cups of peanuts. I then poured 1/2 of the syrup over one bag-full of popcorn at a time, into a large bowl. This ensured all corn would be covered. Definitely spray your cookie sheets to prevent "stickage". I bagged up 12 individual-sized bags for gifts to teacher friends and we had enough left over to snack on at home. There were many smiles today at school because of this, Nimz! Thanks so much!
YUMMY, Yummy, Yummy, this is delicious. I used 2 packages of mircowave popcorn, then made as stated. Using almonds, peanuts, walnuts, and pecans as nuts of choice. I lined the cookie sheets with release foil, easy cleanup and the poppy cock didn't stick to it. I know that the GrandKids will love it. Thank you Dcmac for the recipe, this will be a regular at our house.